Preheat the oven to 350 degrees. Spray 3 6-inch cake pans with non stick spray, and line the bottoms with parchmnet paper rounds. Set aside.
In a medium bowl, whisk together the all purpose flour, baking powder, baking soda and salt. Then set aside the dry ingredients.
2 ¼ cups (281 g) all purpose flour, spooned and leveled, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
In a large mixing bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (You can also use the bowl of a stand mixer fit with the paddle attachment.)
10 tablespoon (140 g) unsalted butter, softened, 1 cup (200 g) granulated white sugar
Then add in the eggs, vanilla and almond extract and mix on medium-high speed until smooth and pale in color, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
3 eggs, at room temperature, 2 teaspoon vanilla extract, 2 teaspoon almond extract
Add in the honey and buttermilk and mix on medium speed just until combined. The buttermilk mixture will look curdled at this point but don't worry. It will pull together once the dry ingredients are added.
½ cup (182 g) honey, 1 cup (240 ml) buttermilk, at room temperature
Add the flour mixture to the wet mixture and mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
Evenly distribute the cake batter between the prepared pans. Bake the cakes for 29-32 minutes, or until a toothpick comes out clean from the centers. (They will be a light golden brown color.)
Let the cake cool in the pans for 5 minutes, then transfer the cake layers to a wire rack to completely cool.